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10
Menudo recipe from scratch ?
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I usually buy Juanitas menudo in a can. I've always wanted to try to make some menudo at home. I'm mostly intimidated by the tripe part of the recipe. How can I tell the tripe is fresh at the meat market ? I know people say make sure it looks white not pale offwhite in color. I'm sure it takes many steps to get that barnyard smell out of the tripe.
I know how to make the chili sauce for the menudo. I'd just use my favorite chiles--guajillo, pasilla , japones for a deep rich broth.
Anyone ?
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